If you can make a plain omelet, any vegetable material or seasoning, according to the various recipes, are easily added. Do not attempt more than a six-egg omelet. If your family requires eight or ten eggs, make two omelets, turn them on a large platter, and garnish as directed. Use for the omelet a shallow, perfectly smooth frying-pan. If possible, keep this pan for omelets only.

Plain Omelet

Break six eggs into a bowl; give them twelve good vigorous beats; add six tablespoonfuls of warm water and a saltspoonful of pepper. Put two tablespoonfuls of butter into a frying-pan; when hot, pour in the eggs. Shake, turning the bottom over the top, if possible. In other words, keep the soft part going down underneath that which is cooked. Dust over a half teaspoonful of salt. With a limber knife, lift the edge, let the soft portion run underneath. When the omelet is set, fold over the half next to the handle, loosen the omelet thoroughly from the pan and turn it out on a heated dish.

Omelet With Peas

Make a plain omelet; turn it out on a good-sized platter; surround it with nicely cooked and seasoned green peas.

Omelet With Asparagus Tips

Cut asparagus tips two inches in length; throw them into boiling salted water; boil for three-quarters of an hour and drain. Make a white sauce. Make a six-egg plain omelet; turn out on a heated dish. Garnish the ends of the platter with the asparagus tips, pour over them the white sauce, and send to the table.

Omelet With Fresh Tomatoes

4 good-sized tomatoes

6 eggs

2 tablespoonfuls butter

6 tablespoonfuls water

1/2 teaspoonful salt

1 saltspoonful pepper

Peel the tomatoes, cut them into halves, press out the seeds, then cut into pieces. Put these, with half the butter, in a stewpan, cover and stew gently fifteen minutes; season with salt and pepper. Make a plain omelet with the six eggs and water and the remaining butter. Turn the omelet out on a heated platter, garnish the ends with the fresh cooked tomatoes, and send at once to the table.

Spanish Omelet

1 green pepper

1 red pepper

1 onion

2 tablespoonfuls butter

6 mushrooms

6 eggs

6 tablespoonfuls water

1 tablespoonful salt

1 saltspoonful pepper

Put half the butter in a saucepan, add the onion chopped very fine, mushrooms and the red and green pepper; cover, cook slowly for twenty minutes. Make a plain omelet from the rest of the ingredients; turn this out on a heated dish, fill the ends of the dish or platter with the Spanish sauce, and send it to the table. This omelet can be made very handsome by saving a quarter of the green and red pepper, cutting it into fancy shapes to use as a garnish for the top of the omelet.

Quaker Omelet

1/2 pint soft fine breadcrumbs

1/2 pint milk

4 eggs

1/2 teaspoonful salt

1 saltspoonful pepper

Beat the eggs until well mixed, without separating. Put the bread into the milk, let it stand a few moments, then add the eggs and beat with an egg beater until the bread is thoroughly blended; add the salt and pepper. Turn into two greased pie-plates, bake in a quick oven until set and jelly-like. Serve in the dishes in which it is baked.

Cheese Omelet

6 eggs

2 tablespoonfuls grated cheese

1/2 teaspoonful salt

1 saltspoonful pepper

Beat the eggs without separating until well mixed; add the cheese, salt and pepper. Finish the same as a plain omelet. Turn this out on a heated dish and send at once to the table.

Omelet With Fine Herbs

6 eggs

1 tablespoonful chopped parsley

1/2 tablespoonful chopped tarragon

2 tablespoonfuls butter

1/2 tablespoonful chopped chives

1/2 cupful, or 6 tablespoonfuls sweet cream

1/2 teaspoonful salt

A dash of pepper

Break the eggs in a bowl; add the cream, and all the ingredients, except the butter; put the butter in your omelet or sauté-pan; when melted and hot, pour in the eggs. Shake to keep the mixture loose from the bottom of the pan. With a limber knife, lift the edge, allowing the soft portion to run underneath. So continue, until the omelet is set, constantly shaking the pan to keep it loose. Fold one half over the other and turn out on to a heated dish.